Monday, March 22, 2010

White Chocolate Chip Toasted Macadamia Nut Cookies

 I was a little intimidated to make these cookies, I'll confess to you. I mean honestly, I don't think I've ever tried a wccmn cookie, anywhere, that wasn't outrageously delicious- whether from a bakery, or my next door neighbor. I just figured for a quick minute that I didn't want to compete with all these white chocolate nuts. Until I stared at foodgawker too long and began to salivate, then got in my car and headed to the store to buy these (ridiculously pricey) Australian nuts. Plus, I had to make something to bring to a BBQ the next day so I figured what the hay?

I'm so glad I decided to grow a pair and make these! These are by far the best cookies I have ever made. Everything you dream at night about cookies, comes true with these fairy tale pieces of heavenliness. (I'm obviously no English major.) The ULTIMATE white chocolate chip cookie my people, and it's right here waiting for you to enjoy, so Enjoy!

White Chocolate Macadamia Nut Cookies
Adapted from Brown Eyed Baker
Yield: About 2 dozen cookies (depending on size)
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup butter, melted
1 cup packed light brown sugar
½ cup white sugar
1 egg
1 egg yolk
1 tablespoon vanilla extract
1½ cups chopped macadamia nuts (I toasted these with sea salt for an extra 'umph')
2 cups white chocolate chips
1. Preheat the oven to 325 degrees F. Grease baking sheets or line with parchment paper or a silicone baking mat.
2. In a medium bowl, whisk together the flour, baking soda and salt and set aside.
3. Beat together the melted butter, brown sugar, and white sugar. Beat in the egg, then beat in the egg yolk, then beat in the vanilla.
4. Gradually add the flour mixture to the sugar mixture until just moistened. Stir in the macadamia nuts and white chocolate chips by hand with a rubber spatula.
5. Roll into balls or drop by heaping tablespoons onto baking sheets, and press down on the cookies with your palm a bit to flatten (not too much!).
6. Bake for 12-15 minutes or until the edges look golden brown and the middles don’t look quite set. Allow to finish cooling on the baking sheet.
(Adapted from Crepes of Wrath)

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